10-12 Servings
3 skinless, boneless chicken breast, cooked and diced
1 cup sour cream
1 cup salsa
2 can cream of chicken soup
12 corn tortillas, cut into strips
diced green onion
sliced black olives
diced tomato
2 cups shredded Cheddar cheese
Preheat oven to 350˚. In a large bowl mix sour cream, salsa, and cream of chicken soup. In a 9 x 13 pan put 1/3 of tortilla strips. Top with 1/3 of chicken, 1/3 sour cream mixture, and 1/3 of cheese. Repeat steps for remaining 2 layers. Top with diced tomato, green onion, and olives. Bake in preheated oven for 20 to 30 minutes until golden and bubbly. Let stand 10 minutes before serving.
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I've made this dozens of times. It's something that everyone loves. I always use my home-canned chicken.
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